Paleo Fruit Crisp

Paleo Fruit Crisp

  • Servings: 5-6
  • Difficulty: easy
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A sweet and fruity springtime dessert with a satisfying crunch. Based on the Skillet Fruit Crisp recipe published in Paleo Magazine.


For the Fruit Base:

  • 1 tbsp coconut oil
  • 5 medium pink lady apples, peeled, cored, and thinly sliced
  • 2 cups blueberries and strawberries (cored and sliced)
  • 1 tsp ceylon cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/3 cup honey
  • 1 tbsp tapioca starch

For the Topping:

  • 3/4 cup unsweetened, shredded coconut
  • 1/4 cup tapioca starch
  • 3 tbsp coconut flour
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 tbsp cold butter
  • 1/2 cup chopped walnuts
  • 1/3 cup honey


  1. Preheat oven to 375 degrees
  2. In  12 in. cast iron skillet, heat coconut oil over medium heat
  3. Add the apples and berries and cook, stirring occasionally, until berries begin to release their juices
  4. Stir in cinnamon, ginger, nutmeg, and honey
  5. When the juices begin to bubble gently, sprinkle tapioca flour over the fruit and mix well.  Remove from heat.
  6. In a medium bowl, combine the topping ingredients up through the butter.
  7. Add the butter and use 2 knives to “cut” the butter into the mixture until butter is in small pieces
  8. Add honey, mix well, and spread the topping evenly over the top of the fruit mixture in the skillet
  9. Place the skillet in the oven and bake for 20-25 mins or until golden brown.
  10. Serve warm.

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